Garlic prawns (gambas al ajillo)
Peeled prawns cooked in a flash in olive oil with lots of sliced garlic and a little chilli, served sizzling in the dish with bread to mop up the oil. With frozen prawns it's a quick supper; they're also made with gulas (imitation baby eels made from surimi) or pil pil style.
- 15 minTime
- 15 minHands-on
- 4Portions
- ≈ €2.10per portion
- 570kcal per portion
Ingredients for 4 portions
- 500 gPrawns, peeled, raw, thawed if frozen
- to tasteSalt
- 1 ¼ dlOlive oil
- 8 clovesGarlic, thinly sliced
- 3 mlChili flakes
- 2 tbspParsley, finely chopped
On the side
- 300 gBread, sliced
Method
- Pat the prawns thoroughly dry with kitchen paper and season with salt. Peel the garlic and slice it thinly.
- Heat the oil in a terracotta dish or frying pan over a medium-low heat. Add the garlic and chilli and cook for 2–3 minutes, until the garlic starts to colour but doesn't burn.
- Turn up the heat, add the prawns and cook for 2–3 minutes, stirring, until pink and cooked through.
- Scatter over the parsley and serve straight away, still sizzling, with bread to dip in the oil.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
